Carrot Cake Cookies With Cream cheese icing

Step 1

Preheat oven to 350F (175C).

Step 2

Combine the 1 cup soft unsalted butter, 1 cup light brown sugar, and ½ cup granulated sugar in a large mixing bowl using an electric mixer. Beat until creamy, light, and fluffy for about 1-2 minutes. You may also use a stand mixer fitted with the paddle attachment.

Step 3

Add 2 large eggs and 2 teaspoons of pure vanilla extract and stir well. Occasionally scrape down the sides and bottom of the bowl.

Step 4

In a separate, medium-sized mixing bowl, whisk together 1 ¾ cup all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon,¼ teaspoon nutmeg, ½ teaspoon salt.

Step 5

Gradually add dry ingredients to the wet, mixing after each addition. Occasionally scrape down the sides of the bowl with a spatula.

Step 6

Stir in the 3 cups of old-fashioned oats until thoroughly combined.

Step 7

Add the 1 cup of shredded carrots, ¾ cup of chopped toasted walnuts, and the amount of raisins you desire.

Step 8

Drop cookies by 2-tablespoon-sized scoops (43g) onto a parchment paper-lined cookie sheet, spacing cookies at least 2" (5cm) apart. ** see notes

Step 9

Bake for 11-12 minutes at 350F (177C). Cookies may still appear slightly underbaked at their centers.

Step 10

Allow cookies to cool completely on the baking tray before decorating with icing.

Step 11

Combine butter and cream cheese in a large mixing bowl and beat until smooth and creamy, ¾ cup salted butter,12 oz cream cheese

Step 12

Gradually add powdered sugar, about half a cup at a time, scraping down the sides of the bowl as needed 4 ½ cups powdered sugar

Step 13

Stir in vanilla extract 1 tsp pure vanilla extract

Step 14

Add cornstarch and stir 1 Tablespoon corn starch

Step 15

Spread frosting onto cookies with a small spatula or pipe the frosting on with a decorator tip.